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Roasted Veggie with Red Pepper Sauce Pizza, roasted vegetables, vegetables, red pepper sauce, pizza, plant based, vegan, vegetarian, whole food plant based, gluten free, recipe, wfpb, healthy, healthy vegan, oil free, no refined sugar, no oil, refined sugar free, dairy free, dinner, lunch, veggies, vegan pizza

Roasted Veggies with Red Pepper Sauce Pizza

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 40
  • Cook Time: 35 minutes
  • Total Time: 1 hours 15 minutes
  • Yield: 1 Pizza 1x
  • Category: Dinner


When pizza and roasted veggies come together in the most delicious way, it’s heaven!  Looking for a healthy and delicious pizza alternative?  You have to try this amazingly delicious gluten free pizza made from quinoa flatbread and topped with flavorful roasted veggies, red pepper sauce, vegan cream cheese, avocados, and chopped tomatoes.  Roasted Veggies with Red Pepper Sauce Pizza is love at first bite!  Whole Food Plant Based recipe, vegan, no oil, no sugar, no highly processed ingredients, and gluten free.



Quinoa Flatbread Ingredients:

  • 1 cup quinoa, uncooked, rinsed well
  • ½ cup unsweetened plain almond milk (or other plant milk)
  • 1 teaspoon baking powder
  • ¾ teaspoon sea salt
  • Sprinkle rosemary 

Roasted Veggie Ingredients:

  • 2 zucchinis, cut into slices about, 3/8th inch thickness
  • 1 large red onion, cut into slices about, 3/8th inch thickness
  • 1 large red bell pepper, cut into slices, about 3/8th inch thickness
  • Sprinkle garlic powder
  • Sprinkle onion powder
  • Sprinkle sea salt
  • Sprinkle black pepper 

Roasted Red Pepper Sauce Ingredients:

  • 110 oz. (or 12 oz. ) jar Roasted Red Peppers (read label for no sugar, no oil)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon sea salt
  • Pinch black pepper
  • 1 teaspoon red wine vinegar
  • 1 Medjool date, pitted
  • 2 Tablespoon unsweetened, plain almond milk (or other plant milk)

Other Ingredients:

  • Baby Spinach
  • Grape/Cherry tomatoes, chopped
  • Avocado, sliced into thin slices
  • Vegan Cream Cheese (We used Kite Hill)
  • Red Pepper flake
  • Sea Salt (large crystal)


Quinoa Flatbread Instructions

  1. Preheat the oven to 425 degrees F.
  2. Line a 14 x 20 baking sheet with parchment paper (or use a silicone baking mat). Invert the parchment paper and trace an 11-inch diameter circle in the center of the parchment paper to use as a pouring guide.  Flip the parchment paper over and place onto the baking sheet. You should be able to see the circle from the other side.  Note:  This step is not required, but for some it can be helpful.
  3. Place the dry quinoa in a fine mesh strainer and rinse the quinoa really well with running water for two minutes. This removes the bitterness from the quinoa.  Shake to drain excess moisture.
  4. Add the rinsed quinoa, plant milk, baking powder, and sea salt into a high-speed blender and blend on high for one minute. When using our Vitamix, we use the tamper tool to help move the batter along until it was able to blend on its own. If you don’t help it along, then the batter doesn’t completely mix well and become smooth.  The batter should be smooth without any visible quinoa remaining. With a Vitamix, it may take a little longer to completely blend the quinoa, about 2 minutes.  Reference the photos to review the consistency.  Additionally, since this is a small amount of batter, use the smaller Vitamix container.
  5. The batter consistency is key here. Since quinoa has slight variations of “dryness” depending on how old it is, you need to pay attention to the thickness of the batter.  The batter should be somewhat thick, but pourable with the help of a rubber spatula to get it onto the parchment lined baking sheet. If the batter appears overly thick, then add a teaspoon (+) of plant milk to loosen it up. 
  6. Drop the batter into the center of the circle that you drew on the parchment paper. Once you get pretty much get ALL the batter out of the high-speed blender, take a rubber spatula and start to spread it out.  Working from the center, gently pushing the batter outwards until you reach the outline of the circle.  The batter should be spread thin.  Reference the photos on the Quinoa Flatbread post for reference.
  7. Sprinkle a light sprinkling of crushed rosemary on top.
  8. Place the quinoa flatbread into the oven and bake for 15 minutes.
  9. After 15 minutes, remove the baking sheet from the oven, then using a thin edged spatula, gently loosen the bread from the parchment paper, using tongs gently flip over (be careful not to tear the flatbread), and then return to the oven for another 6 to 7 minutes: 6 minutes for crispy, 7 minutes for crispy and crunchy.  (See notes on loosening the quinoa bread, thickness, and baking times)  Be careful, it’s HOT!  Allow to cool slightly before constructing the pizza.

Roasted Veggie Instructions:

  1. Preheat the oven to 425 degrees F.
  2. Line a 14 x 20 inch baking sheet with parchment paper.
  3. Prepare all the veggies, then place them on the parchment paper lined baking sheet.
  4. Lightly sprinkle the veggies with the garlic powder, onion powder, sea salt and pepper.
  5. Roast in the oven for 15 minutes at 425 degrees F.  Then switch the oven to broil and broil for 5 minutes.
  6. Remove from the oven and allow to slightly cool before constructing the pizza.

Roasted Red Pepper Sauce Instructions:

  1. Drain the liquid from the roasted red peppers, discard the liquid.
  2. Add the drained roasted red peppers and all the remaining roasted red pepper ingredients into a high-speed blender and blend until emulsified.

How to construct the pizza Instructions:

  1. Take the quinoa flatbread pizza shell and lay down a thin layer of spinach across the entire shell.
  2. Layer down the roasted veggies (red onions, red peppers, zucchini).  Note:  Use as little or as much as you wish.  We did not use all the roasted veggies to construct our pizza.  We saved part of it to eat later.
  3. Dollop some Vegan Cream Cheese (we used Kite Hill) on the pizza.
  4. Drizzle the Roasted Red Pepper sauce across the pizza.  You may have some pepper sauce left over to use for sandwiches.  Do not drown the pizza in sauce.
  5. Next place the sliced avocadoes on the pizza.
  6. Sprinkle with chopped tomatoes.
  7. Sprinkle with red pepper flake and some large crystal sea salt.
  8. Slice and serve!


Important Notes for Quinoa Flatbread:  Please see the notes on the Quinoa Flatbread blog post for tips for success.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 2 to 3 (makes 6 – 8 slices of a medium sized pizza)

*Sandwich: You can create a delicious sandwich using these same ingredients.